Roasted mini pumpkins

Recipes ― 19. 12. 2018

This was so filling that I won’t be able to sleep for another 3 hours! Incredibly delicious and easy to make. All you need is the mini pumpkin(bumpkin) and anything you have in the fridge to fill it up. Here is the recipe.

Recipe

1 mini pumpkin known as bumpkin bumpkin, you can also use a normal pumpkin or butternut

Thyme

2 handful of spinach (you can also use any other greens you have in the fridge)

Fresh parsley

1 clove of garlic

1 tbsp of olive oil

sliced 2 strips of bacon (VEGAN: you can leave it out, and use a bit of nutritional yeast)

handful of mozzarella or any other cheese (VEGAN: leave it out)

handful of pumpkin seeds

raw buckwheat

salt, pepper and a bit of fresh lemon juice.

Preheat the oven to 200°C. Place the open pumpkin on a large baking tray. Bake in the oven for around 40 minutes until tender.

When cooked leave a bit to cool. Meanwhile prepare the filling. In a mixing bowl add sliced bacon, garlic, spinach, parsley, lemon, cheese, thyme, salt and pepper. Scoop out the inside flesh of the pumpkin and transfer in to a mixing bowl. Mix until combined and fill the pumpkin shell with it. Sprinkle with pumpkin seeds and raw buckwheat. Return to oven for about 30 min or less.

Juice

Coconut water (or plain water or sparkling)

Handful of organic berries

Mint

Cucumber

Mix everything together and you have a yummy healthy juice. If you have a “frizzer” you can use this recipe for it. Add sweetener (honey, stevia, rice malt syrup) if not sweet enough.